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Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
897 K 4.1/5 (223 reviews)
6 min.
Easy
0.65 €
250 g
6 IngredientsLast modified on: October 3rd 2010
For 250 g, you will need:
- 1
1 egg - 2
2 tablespoons vinegar - 3
1 tablespoon mustard - 4
200 ml oil - 5
fine (or table) salt - 6
pepper - Total weight: 295 grams
Times for this recipe
Preparation: 6 min.
Step by step recipe
Stage 1 - ⌛ 5 min.
Put all the ingredients: 1 egg, 2 tablespoons vinegar, 1 tablespoon mustard, 200 ml oil, fine (or table) salt and pepper in a blender goblet or high-sided bowl.
Stage 2 - ⌛ 1 min.
Use a blender to mix just a few seconds.
Stage 3
The sdressing is ready when it look like runny mayonnaise.
Keeping: Several days in the fridge, in a closed jar.
Source: After Gaston Lenôtre.
Nutritional information
How much will it cost?
- For 250 g : 0.65 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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Seafood rice salad
This warm rice salad ("riz du pêcheur" – fisherman's rice in French) combines cooked rice with sautéed prawns, mussels and flaked salmon in a rémoulade dressing.
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Bistro-style red endive salad
Have you tried red Belgian endives? They are similar in size to the more common white sort, just as crunchy, but slightly less bitter. They are the main feature in this salad inspired by French bistro cuisine: combined with chopped hard-boiled eggs, fried ham and croutons, in a rémoulade dressing.
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Celery and avocado salad
For this recipe, very simple, we mix celeriac and avocado and we bind them with a remoulade sauce. The association celery and avocado is not common, but you will see that it works very well.
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Bistro-style beetroot salad
Beetroot salad is a well-known classic, but have you come across the "bistro" version? The beetroot is still diced, but raw and served with croutons and fried ham in a rémoulade dressing.
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Spring radish and avocado salad
This spring salad makes the most of the season's big radishes, balancing their crunch with the soft texture of avocado, in a rémoulade dressing.
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This recipe uses (among others)
Oil
Like these other recipes: Pancake batter, Larded pork tenderloin, Ali Baba bread, Tomato, mustard and tuna cake, How to cook red meat properly, ... See them all 104
Vinegar
Like these other recipes: Dandelion salad, Ardennes Salad, Pan bagnat, Salade Niçoise, Quiche Lorraine, ... See them all 37
Mustard
Like these other recipes: Spiced butternut gratin, Cajun pulled pork, Remoulade celery with tarragon and mimosa eggs, Fine multi-tomato tart, Leek and broccoli "à la flamande", ... See them all 46
Egg
Like these other recipes: Flognarde, Remoulade celery with tarragon and mimosa eggs, Stuffed baguette , Paté en croute (terrine in a pie crust), Vegetable clafoutis, ... See them all 248
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